2010 Chateau Haut-Bailly, by Robert Parker : 98
Deep plum/purple, Haut-Bailly’s 2010 required some coaxing to appreciate its subtle notes of barbecue smoke, lead pencil shavings and creme de cassis as well as its touches of pomegranate and forest floor. The oak is pushed far into the background and the tannins are extremely silky, but the intensity of the wine is profound and the finish lingers for close to 55 seconds. This wine is ripe yet delicate, powerful yet stylish, and essentially resembles a remarkable fashion design from a house of haute couture. This wine needs a good 7-8 years of bottle age and should keep for 40-50+ years.
This quintessential example of pure finesse, elegance, harmony and delicacy is combined into a wine that lingers intensely with near-perfect poise and character. Haut-Bailly’s ethereal character is virtually unmatched in Bordeaux. Normally, winemaker Veronique Sanders fashions a blend that approximates 60% Cabernet Sauvignon, 37% Merlot and the rest Cabernet Franc. That was the exact blend of her 2009, and I doubt the 2010 deviates significantly from that.
2010 Chateau Haut-Bailly, by Neal Martin : 95
Tasted at the Union de Grand Cru and at the estate. The Haut-Bailly 2010 has a sophisticated bouquet with ripe small dark cherries, bilberry, cedar and lots of lush dark plums, all with fine delineation. The palate is full bodied with a rounded smooth spicy entry. The layers of plush fruit somewhat obscure the backbone here, whilst the finish is imbued with great tension and depth. It is a mass of wine at the moment, spherical in the mouth and will need a decade to find its personality and express its terroir. Tasted November 2012.
2010 Chateau Haut-Bailly, by James Molesworth : 95
Chewy and brambly, but integrated, this carries a very hefty core of espresso, ganache, mulled plum and blackberry fruit. The purity starts to shine through on the finish, which drips with cassis and is threaded with a long warm paving stone note. Tight and backward today, this extremely well-built wine will need substantial cellaring. Best from 2018 through 2035.
2010 Chateau Haut-Bailly, by James Suckling : 98
Great aromas of crushed blackberries with flowers and stones that follow through to a full body, with super silky tannins and a long, long finish. It fills your mouth with beautiful fruit and velvety tannins yet shows tension and form. This lasts for minutes on the palate. Structured and superb. Don't touch until 2020.
2010 Chateau Haut-Bailly, by Jeff Leve : 97
This has truly developed well since bottling. The wine is deeper, richer and more polished since first tasted in 2011. The complex nose pops with caramel, espresso bean, blackberries and earth. Intense, polished, lush and deep, the wine finishes with a beautiful sensation of purity and silk. It’s going to be fun to compare this blend of 64% Cabernet Sauvignon, 30% Merlot and 6% Cabernet Franc with the 2009 over the next few decades.